I made this cake a little over a year ago at the office for someone’s birthday who doesn’t do gluten or dairy and prefers agave to sugar. For that version I used Elana’s Pantry and it was indeed delicious. I had a few qualms with it though and looked up the other versions she references (Nigella Lawson and Claudia Roden) and for this attempt, I combined what I thought might be best for the oranges I had and for the port we would be drinking. I think my sister does Claudia’s version at her cafe out in Lakeway.
I really wish I had taken pictures, but alas this cake went in about 10 seconds flat and even my leftover piece for later got whisked away.
Orange Almond Cake
3 large mineola oranges (or another in season and delicious orange)
2 cups sugar
2 cups finely ground blanches almonds (or pre-ground almond flour)
1 tsp baking powder
1 tsp almond extract
1 tsp baking soda
powdered sugar for garnish (optional)
Wash the oranges and place them in a deep enough pot to cover completely with water. If they float to the surface, no worries, just keep them covered and turn them around 1-2 times. Boil the oranges for 1.5 hours. Yes, the whole orange.
Drain oranges and cut them in half horizontally (like you would to juice an orange). When they are cool enough to handle, remove seeds. Put the oranges in the food processor and puree. Place all the remaining ingredients into the processor with the oranges and blend until incorporated.
Preheat the oven to 375. Grease a spring-form pan (I couldn’t find mine and tried in a 9-in cake pan, and it was too much batter for 1 so I used 2). Pour the mixture into greased pan and bake for 45-60 minutes. When a toothpick comes out clean, it’s done. If it starts to brown too much on top (check after about 30 minutes), cover with foil.
Let cool completely and dust with confectioner’s sugar. Serve with port or vin santo if possible.